SEARED SCALLOPS WITH SWEET POTATO SOUP
I just tried this tonight, and it was the perfect fall recipe! Warm, filling, and simple. The savory scallops complement the slightly sweet soup. Top with some whole grain crackers and you have an excellent meal. This recipe is great for your full meal, or in smaller servings as a starting course. Vegetarians and vegans may substitute marinated meat substitute (please do not add salt) for the scallops, soy milk for cow's milk, and olive oil for the butter.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potatoes, cover, and steam until easily pierced with a fork, 15 to 20 minutes.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and ginger slice. Cook and stir until the flour has turned golden brown, 2 to 3 minutes. Whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low, and simmer 10 minutes. Add the steamed sweet potatoes and simmer 5 minutes more.
- Remove and discard the cinnamon stick and ginger slice. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Whisk in the milk and cook over low heat until hot.
- While the soup is reheating, season the scallops with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. Cook the scallops in the hot butter until browned and crispy on the outside, but no longer translucent on the inside, about 3 minutes total depending on the size of the scallops.
- Ladle the soup into 4 bowls, and lay the scallops on top of the soup. Sprinkle with a little cayenne pepper to serve.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 39.4 g, Cholesterol 82.3 mg, Fat 14.4 g, Fiber 5.4 g, Protein 25.6 g, SaturatedFat 8.3 g, Sodium 1073.4 mg, Sugar 13.4 g
SEARED SCALLOPS WITH SWEET POTATO 'RISOTTO' AND CHANTERELLES TRUFFLE-HARICOT VERTS SALAD
Steps:
- It is important that the sweet potato 'risotto' dice are all the same size. Traditional risotto cooking technique is used. In a 2 quart casserole, first saute the shallots in butter and season. Add the sweet potato and saute. Slowly add the hot chicken stock, one ladle at a time. Only add more stock after the previous ladle is fully absorbed. Continue adding stock until the 'risotto' gets creamy, but not mushy. The individual grains of 'risotto' should remain distinct.
- Season the scallops with salt and pepper. In very hot saute pan, coat with oil and sear the scallops until brown. Flip scallops and brown other side. Total cooking time should be about 8 minutes. Wipe pan out, return to high heat, coat with canola oil, add garlic and ginger and saute until soft. Add chanterelles and season. Cook for about 6 to 8 minutes.
- HARICOTS VERTS SALAD: In a stainless steel bowl, mix lemon juice, truffle oil and olive oil. Season with salt and pepper. Toss vinaigrette with the haricots verts. Check for seasoning. Garnish with chives.
- FUNKY SWEET POTATO GARNISH: Wrap the sweet potato hair around a slice of purple potato. In a 300-degree fryer, fry until golden brown, about 4 to 5 minutes. Salt to taste and drain well.
- PLATING: Using a ring mold or pvc pipe, fill bottom third with the hot chanterelles, then cover with 'risotto.' Place in the center of a plate. Surround with scallops and top with haricot verts salad. Garnish with truffle oil, chive batons and funky garnish.
BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW
Entered for safe-keeping. Scallops and sweet potatoes fit my WW and cholesterol-reduction diet very nicely. Each serving is 4 pts. From WW's "Simply the Best All American".
Provided by KateL
Categories One Dish Meal
Time 54m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- PREPARE SWEET POTATOES:.
- Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
- Bake sweet potatoes until tender, about 45 minutes.
- Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
- Stir in the milk, ginger, salt and pepper.
- Beat with an electric mixer at low speed until blended and smooth; keep warm.
- PREPARE SCALLOPS:.
- Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
- Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
- Sprinkle with the scallions and serve with the potatoes.
Nutrition Facts : Calories 211.3, Fat 3.5, SaturatedFat 2, Cholesterol 28.6, Sodium 715.1, Carbohydrate 31.2, Fiber 4.1, Sugar 5.6, Protein 13.7
SEARED SCALLOPS WITH NEW POTATOES AND GREENS
This warm salad makes for a quick, light supper. Be careful not to overcook the scallops, or they'll lose their subtle texture. If you can, make the lemon dressing earlier in the day to allow flavors to blend.
Provided by Dancer
Categories Potato
Time 43m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the dressing, in a blender or food processor, combine the tofu, lemon zest and juice, mustard, anchovy paste, garlic, salt, and pepper.
- Process until smooth.
- With the motor running, slowly add the extra-virgin olive oil.
- Cover and refrigerate until needed.
- Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat.
- Reduce the heat to medium and cook uncovered, until the potatoes are tender, about 15 to 20 minutes.
- Drain and let stand until just cool enough to handle.
- Cut each potato in half or quarters, if the potatoes are large.
- In a bowl, toss the potatoes gently with half of the dressing.
- Set aside and keep warm.
- Season the scallops with the salt and black pepper.
- In a large frying pan, heat the olive oil over medium-high heat.
- Place the scallops in the hot pan and sear on one side until golden, about 1 minute.
- Turn and cook on the other side until the scallops begin to turn opaque at the center, about 1 to 2 minutes longer.
- Remove from the heat.
- To serve, toss the greens with the remaining dressing and divide among individual plates.
- Scatter the potatoes and scallops over the greens.
- Sprinkle with the chives and cracked pepper.
- Serve immediately.
Nutrition Facts : Calories 323.6, Fat 11.6, SaturatedFat 1.6, Cholesterol 47.8, Sodium 582.8, Carbohydrate 28, Fiber 2.6, Sugar 1.2, Protein 26.7
SEARED SEA SCALLOPS
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
Provided by Food Network
Categories appetizer
Time 1h21m
Yield 2 servings
Number Of Ingredients 29
Steps:
- In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach.
- In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls.
- Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.;
- Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.;
- Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp.
SEARED SCALLOPS WITH SWEET POTATO SOUP
I just tried this tonight, and it was the perfect fall recipe! Warm, filling, and simple. The savory scallops complement the slightly sweet soup. Top with some whole grain crackers and you have an excellent meal. This recipe is great for your full meal, or in smaller servings as a starting course. Vegetarians and vegans may substitute marinated meat substitute (please do not add salt) for the scallops, soy milk for cow's milk, and olive oil for the butter.
Provided by Nerdmom
Categories Sweet Potato Soup
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potatoes, cover, and steam until easily pierced with a fork, 15 to 20 minutes.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and ginger slice. Cook and stir until the flour has turned golden brown, 2 to 3 minutes. Whisk in the vegetable broth, brown sugar, nutmeg, and cinnamon stick. Bring to a simmer over medium-high heat whisking constantly, then reduce heat to medium-low, and simmer 10 minutes. Add the steamed sweet potatoes and simmer 5 minutes more.
- Remove and discard the cinnamon stick and ginger slice. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Whisk in the milk and cook over low heat until hot.
- While the soup is reheating, season the scallops with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat until it begins to brown. Cook the scallops in the hot butter until browned and crispy on the outside, but no longer translucent on the inside, about 3 minutes total depending on the size of the scallops.
- Ladle the soup into 4 bowls, and lay the scallops on top of the soup. Sprinkle with a little cayenne pepper to serve.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 39.4 g, Cholesterol 82.3 mg, Fat 14.4 g, Fiber 5.4 g, Protein 25.6 g, SaturatedFat 8.3 g, Sodium 1073.4 mg, Sugar 13.4 g
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